This is one of those toss-everything-in-the-blender dressings I whip up on repeat. It’s tangy, bright, and gives any bowl of greens an instant upgrade. I love making just enough to last a few days – so it stays fresh and exciting. You’ll get a subtle oniony base, a hint of mustard, and a lemony kick from (you guessed it) my go-to preserved lemons.
Trust me, your salads will never be the same.
💛 Flexible Tip: I love testing it on lettuce right away – dip a leaf in and see if it needs anything! That little preserved lemon twist makes it totally unique.
✨ P.S. Haven’t made preserved lemons yet? You’ve got to try them—they add a citrusy depth to everything. You can find my easy recipe here: Preserved Lemons.
Uber Lemony Dressing
You'll need a blender and a glass jar.
Ingredients
- 1 medium shallot roughly chopped
- 1 tsp Dijon mustard
- wedge preserved lemon rind + a little pulp
- 1-2 tsp salt (yes, it seems like a lot, but preserved lemons can handle it!)
- 1/2 cup olive oil
- juice of ½ lemon (optional, for extra brightness)
- Water to thin as needed
Instructions
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Toss everything into a high-speed blender (I use my Vitamix) and blend until super smooth.
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Taste and adjust - maybe a little more lemon juice, maybe a splash of water to loosen it up.
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Pour into a jar and store in the fridge. It lasts about 5–7 days, but I usually make just enough for a few salads.
